This Strawberry Lemon Cupcakes recipe features lemon-infused cupcakes made with a cake batter base topped with sweet strawberry buttercream frosting!
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Pin RecipeThe Best Strawberry Lemon Cupcake Recipe
These strawberry lemon cupcakes are the perfect spring treat! They are fluffy, moist, and full of zesty lemon flavor. The vibrant strawberry frosting is the perfect complement to this delicious dessert. Best of all, these cupcakes are simple to make with minimal prep time required.
In addition to being delicious, these lemon cupcakes with strawberry frosting are incredibly easy to make. This is thanks to the use of white cake mix, which eliminates the need to measure out all-purpose flour, baking soda, or baking powder!
All you have to do is mix the cake mix with eggs, milk, and a few other ingredients. Once the lemon cupcakes bake and cool, it’s time to make the strawberry frosting.
The sweet strawberry frosting features butter, powdered sugar, and fresh strawberries, which make it extra delicious. Just like that, you’ll have a tasty homemade frosting that pairs perfectly with the bright, citrusy lemon cupcakes. They’re like strawberry lemonade cupcakes!
These easy cupcakes are sure to be a hit at your next party or gathering. They’d be great for a bridal shower, baby shower, or as a festive addition to your favorite Easter desserts.
If you’re a fan of lemony desserts like Homemade Lemon Meringue Pie and Lemon Bundt Cake, you’ll love these strawberry lemon cupcakes, too!
Ingredients for Strawberry Lemon Cupcakes
To print: see recipe card below
Cupcakes:
- 1 (14.25 ounce) box white cake mix – Any brand will work!
- 3 eggs – Let these come to room temperature.
- 1/2 cup milk – Use whole milk for best results.
- 1/3 cup canola oil – Vegetable oil is fine too.
- 2 tablespoons grated lemon zest
- 3 tablespoons fresh lemon juice – Zest the lemon first, then juice it.
Frosting:
- 4 cups confectioners’ sugar (powdered sugar)
- 1 cup butter – Let this soften so it’s easy to mix in with the other ingredients. Use unsalted butter.
- 1/4 cup fresh strawberries – Use a fork to crush them. Then, reserve some additional strawberries for garnish. Do not substitute frozen strawberries!
Variations
- Try swapping the strawberries for raspberries.
- Add crushed strawberries to cream cheese frosting for strawberry cream cheese frosting and use that instead of the strawberry buttercream.
- Add a drop of red food coloring to the frosting for a more pronounced pink color.
Directions for How to Make Strawberry Lemon Cupcakes
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- Prepare: Preheat your oven, and line 24 cups in muffin pans with cupcake liners.
- Combine the ingredients: Add all the cupcake ingredients to a large bowl. Use a hand mixer or stand mixer to beat on low for 30 seconds. Then, increase the speed, and beat for two minutes. The dry ingredients will be completely combined with the wet ingredients, creating a smooth batter!
- Bake: Pour the cupcake batter into the prepared muffin pans, filling each cup 2/3 of the way full. Bake until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcake pan from the oven, and cool the cupcakes at room temperature in the pan for ten minutes. Then, transfer them to a wire rack to cool completely.
- Prepare the frosting: Combine the confectioner’s sugar, butter, and strawberries in a large bowl, beating until smooth. Transfer the frosting to a piping bag, and frost the cupcakes. Or, if you don’t have a piping bag, follow these tips to frost cupcakes without a piping bag. Then, garnish the strawberry lemon cupcakes with extra strawberries, if desired, and enjoy!
Serving Suggestions
Fresh strawberries are a beautiful garnish and add even more strawberry flavor to these strawberry lemon cupcakes. However, there are other options too! A piece of candied lemon peel or lemon zest will add more citrusy flavor to the top of the cupcakes. Or, try sprinkling white chocolate curls over the tops for an elegant touch.
How to Store + Freeze Strawberry Lemon Cupcakes
- Store leftover strawberry lemon cupcakes in an airtight container in the refrigerator for up to five days.
- Freeze the cupcakes frosted or unfrosted for up to three months. Line unfrosted cupcakes in an airtight container. Or, place frosted cupcakes on a baking sheet, and freeze for one to two hours or until solid. Then, wrap each cupcake in plastic wrap, and transfer them to a sealable bag before storing in the freezer.
- Thaw leftovers in the fridge overnight, and enjoy!
Quick Tip
The secret to fluffy cupcakes is in the eggs. Using room-temperature eggs will help them hold air when beaten. Beating adds air bubbles which create a light and airy texture when baked. Additionally, make sure to use fresh ingredients and avoid over-mixing the batter to prevent a dense, dry cupcake.
Strawberry Lemon Cupcakes
Equipment
- 1 Muffin Pan
- 2 Large Bowls
- 1 Piping bag
- 1 Wire Rack
Ingredients
- 1 (14.25 ounce) package white cake mix regular size
- 3 large eggs room temperature
- 1/2 cup milk
- 1/3 cup canola oil
- 2 tablespoons grated lemon zest
- 3 tablespoons lemon juice
Frosting:
- 4 cups confectioners’ sugar
- 1 cup butter softened
- 1/4 cup crushed fresh strawberries
- Additional fresh strawberries
Instructions
- Preheat oven to 350°. Line 24 muffin cups with paper liners.
- In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes.1 (14.25 ounce) package white cake mix, 3 large eggs, 1/2 cup milk, 1/3 cup canola oil, 2 tablespoons grated lemon zest, 3 tablespoons lemon juice
- Cool in pans 10 minutes before removing to wire racks to cool completely.
- For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes with a piping bag. Garnish with additional strawberries. Store in the refrigerator.4 cups confectioners’ sugar, 1 cup butter, 1/4 cup crushed fresh strawberries, Additional fresh strawberries
Nutrition
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